Red Velvet Cake - Sixties Style

I’ve had this recipe for over 40 years. It was circulating among office workers in the sixties in the South. To me, it is THE Red Velvet Cake. It was the first time I ever heard of using Crisco in an icing, and I thought that was so weird.

Red Velvet Cake – Sixties Style


  • Icing (Prepare first)
  • 3 Tablspoons Flour

  • 1 Cup Milk
  • 1 Cup Crisco

  • 1 Cup Granulated Sugar
  • 1 Teaspoon Vanilla
  • Cake

  • 1/2 Cup Butter

  • 1 1/2 Cups Granulated Sugar
  • 2 Eggs
  • 1 Cup Buttermilk
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Vinegar
  • 2 OUNCES Red Food Coloring (That’s 2 bottles y’all!)
  • 2 1/2 Cups Cake Flour
  • 1 Tablespoon Cocoa
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda


  1. Make the icing first. It’s done in two parts, and the first part has to be totally cold.
  2. Combine the flour and milk and place over medium heat, stirring until quite thick. Place plastic wrap directly on the surface of the hot mixture and place in fridge overnight or at least for several hours.
  3. When ready to frost the cake, beat the Crisco, sugar and vanilla until creamy and fluffy. Then beat in the cold milk mixture a tablespoon at a time. The final result will be a fluffy, creamy frosting that resembles whipped cream.
  4. Prepare the cake:
  5. Cream the butter, sugar and eggs until light and fluffy. Combine the buttermilk with the vanilla, food coloring and vinegar and set aside (it will look awful – don’t worry!). Combine the dry ingredients and set aside. Add the dry ingredients and buttermilk mixture alternately to the butter/sugar mixture. Mix on medium speed about 2 minutes after everything is combined. Bake at 350 in two greased and floured 9″ pans for one 9 X 12 oblong pan or 3 9″ heart shaped pans. When the cake is COMPLETELY cool, frost with the icing.


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